In a desperate attempt to finish a couple of articles uninterrupted last week, I suggested that Miss T, who is obsessed with writing and reading, sit down with this years’ Donna Hay Kids magazine and choose a few recipes she would like to make during the holidays and write them down.
It’s no surprise that the pick of the bunch was these pretty pink donuts. Unfortunately I didn’t have a donut pan so we couldn’t make them immediately but I promised her that I would buy one so we could try them soon.
I have a pretty good set of baking tins and all your conventional sizes – square, round, slice tin, muffin tins in regular and mini sizes. But speciality tins like donut ones always seem so expensive from speciality home-wares and baking stores and since I do not really want to get into the habit of making donuts on the regular – baked or not – I have resisted the urge to purchase. Imagine my great delight a couple months ago when I was at my favourite Look Sharp Store and saw how wonderfully they have expanded their party/bakeware section. And guess what it included – mini donut pans and mini loaf pans too. I popped in late last week and got one of each for $30! Score!
Sunday morning seemed the perfect time to bake donuts with my daughter. They were super easy to mix up, we only did a half batch and they were cooked, cooled and iced in no time at all. What a fun baking mission for littles.
But for now –
- 93 grams plain flour, sifted
- 1/2 t baking powder, sifted
- 83 grams caster sugar
- 63 grams butter, melted
- 1 egg, lightly beaten
- 90 ml full fat milk
- 1/2 t vanilla extract
- 1 C icing sugar, sifted
- 1 T boiling water
- pink food colouring
- pink sprinkles
- Preheat oven to 180 degrees Celsius.
- Grease a 6-hole mini donut tin (1/3 cup capacity).
- Sift flour and baking powder into a bowl. Add sugar, melted butter, beaten egg, milk and vanilla and whisk until completely combined.
- Divide the mixture between the tins and bake for 12-15 minutes or until golden and a toothpick comes out clean.
- Turn out onto a wire rack and allow to cool completely.
- In a small bowl, sift icing sugar, add boiling water and food colouring and whisk until smooth and colour even.
- Place sprinkles on a small plate.
- Dip the top of the donuts (ensure you dip the rounded bottom side of the donut which will now become the top) into the icing and shake gently to drip off the excess.
- Place carefully face down into the sprinkles, touching briefly and remove immediately, turning the right way up and leaving again on the wire rack for the icing to set completely.